There was an year long theme for A-Z in last year‘s Blogging Marathon. I didn’t finish on time, so I am publishing the rest of the posts now. Today’s post is for the letter V. I had prepared this dried peas (Vatana) curry to serve with Avocado parathas as part of a thali.
I made vatana curry for lunch and served with the Rajasthani Khoba roti. It’s fun to make khoba roti, it has a distinct pattern. Unfortunately I didn’t take any pictures of it other than the one above. It was time for our lunch and I didn’t want to keep my family waiting. I am planning to make it again, hopefully I can take some pictures before it gets devoured!
The recipe for the curry is simple – it’s has the regular onion tomato base with ginger, green chilies and garlic. I used yellow dried peas here, you can make this with the green ones too.
Read on for the recipe.
- 1 cup dried peas, soaked overnight
- 2 tablespoons oil
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 1” piece of ginger, minced finely
- 2 green chilies, finely chopped
- 2 medium tomatoes, finely chopped or pureed
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt as needed
- Coriander leaves, to garnish
- Pressure cook the soaked peas with fresh water to cover it completely and has 1” of water on top of the beans. It takes about 6-8 minutes in instant pot. Let the pressure release naturally and set this aside.
- Heat oil in a pan. Add the chopped onions along with minced ginger, garlic and green chilies. Let the onions cook well. Now add the finely chopped (or pureed) tomatoes, along with the dry masalas and salt. Mix well, cover and let it cook until tomatoes are done and oil floats on top – about 5-8 minutes. Mix in between to prevent burning. Add a little water if it’s too dry.
- Add the cooked peas along with the water and mix carefully. Let it come to a boil and let it cook for 6-10 minutes until the flavors mingle. Taste test and adjust seasonings. Turn of the heat and sprinkle coriander leaves on top. Keep the pan covered until it’s time to serve.